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This creamy chicken sausage orzo dish feels like comfort food on a plate. It's perfect for those busy weeknights when you want something tasty without spending forever in the kitchen.
I came up with this one cold winter evening when I needed something quick and comforting. Since then, it's become my family's go-to meal whenever we're short on time.
Ingredients
- 450 grams sliced chicken sausage: gives amazing flavor without too much fat
- 200 grams orzo: these rice-shaped pasta bits soak up all the goodness
- 1 liter chicken broth: go for homemade or high-quality store bought
- 1 tablespoon olive oil: for cooking everything up
- 1 diced onion: builds the flavor foundation
- 3 minced garlic cloves: adds that can't-beat depth of flavor
- 200 grams halved cherry tomatoes: brings freshness and a bit of tang
- 200 grams fresh spinach: adds color and good-for-you stuff
- 125 ml thick cream: makes everything silky smooth
- 50 grams grated parmesan: try real Parmigiano Reggiano if you can
- 1 teaspoon herbs de Provence: gives that Mediterranean touch
- Salt and pepper: to your liking
- Chopped fresh parsley: for topping
- 100 grams frozen peas: optional but nice for color
- Pinch of red pepper flakes: optional if you want some heat
- 100 grams sliced mushrooms: optional for extra savory flavor
- 50 grams sun-dried tomatoes: optional for stronger tomato kick
Step-By-Step Instructions
- Cook The Sausage:
- Warm up a big pan over medium heat with the olive oil. Cook the chicken sausage slices for 5-7 minutes until they're nicely browned. Make sure you flip them now and then so they cook evenly.
- Get The Flavors Started:
- Take out the sausage and set it aside. In that same pan, toss in the diced onion and chopped garlic. Cook them for 2-3 minutes until they're see-through. Watch the garlic carefully so it doesn't brown and get bitter.
- Toast And Cook The Orzo:
- Put the orzo in the pan and let it toast for 1-2 minutes to bring out a nutty flavor. Then pour in the chicken broth, bring everything to a boil, turn down the heat and let it simmer for 10-12 minutes until the orzo gets soft. Stir occasionally so nothing sticks.
- Mix In Veggies And Finish Up:
- Add the cherry tomatoes, spinach, cream, and cooked sausage. Cook another 2-3 minutes until the spinach wilts down. Stir in the parmesan, herbs, salt and pepper gently until you get a nice creamy sauce throughout.
- Time To Eat:
- Sprinkle with fresh parsley and enjoy right away while it's hot and creamy. This dish works great on its own but you can add a simple green salad on the side for a complete meal.
What I love most about this dish is how the orzo drinks up all the flavors from the broth and sausages, creating something that feels like risotto without all the work. The first time I made this for an impromptu dinner party, everyone wanted the recipe before they left.
Storage and Reheating
This sausage orzo keeps well in the fridge for up to 3 days in an airtight container. The orzo tends to soak up more sauce as it sits, so add a splash of broth or cream when warming it up over low heat. Skip the microwave as it might make the texture uneven. Unfortunately, this isn't a great freezer meal since the orzo and cream can change texture after thawing.
Substitutions and Variations
This dish works with so many different ingredients. Swap chicken sausage for chorizo or shrimp for a different taste. If you can't do gluten, try short-grain rice instead of orzo. Want something lighter? Use Greek yogurt or light cream instead of the heavy stuff. Any veggie combo works well - try zucchini, eggplant, asparagus or broccoli depending on what's in season. For a Mediterranean twist, throw in some black olives and crumbled feta right before serving.
Serving Suggestions
This one-pot meal stands on its own, but for a fancier dinner, add a green salad with just olive oil and balsamic vinegar. For special occasions, pair it with a dry white wine like Chablis or Sancerre that goes great with creamy dishes. As a finishing touch, add some fresh parmesan shavings and a drizzle of good olive oil when serving. Your guests will also appreciate some crusty bread to soak up all that yummy creamy sauce.
Culinary Background
This sausage orzo recipe puts a modern spin on the one-pot pasta dishes popular in Italian-American cooking. Though orzo looks like rice, it's actually a small pasta traditionally used in Mediterranean soups. The cooking method reminds me of Italian risotto, but with a simpler approach that fits into our busy modern lives. It's a great example of food fusion that keeps the comforting soul of Italian cooking while fitting into today's fast-paced lifestyle.
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Frequently Asked Questions
- → Puis-je remplacer l'orzo par un autre ingrédient ?
Oui, vous pouvez utiliser du riz, du quinoa ou des pâtes courtes comme les coquillettes pour remplacer l'orzo.
- → Comment rendre ce plat plus léger ?
Substituez la crème par du yaourt grec, de la crème légère ou du lait végétal non sucré pour réduire les calories.
- → Quels légumes puis-je ajouter ?
Les courgettes, poivrons, champignons ou petits pois sont d'excellents ajouts pour enrichir ce plat.
- → Puis-je préparer ce repas à l'avance ?
Oui, préparez ce plat à l'avance et réchauffez-le à feu doux avec un peu de bouillon ou de crème pour raviver les saveurs.
- → Combien de temps puis-je conserver les restes ?
Les restes se conservent jusqu'à 3 jours au réfrigérateur dans un récipient hermétique.